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        (414) 771-7910Visit WebsiteMap & Directions7616 W State StWauwatosa, WI 53213Write a Review

        Menu

        Antipasti
        • Insalata Mista
          Field greens with fresh vegetables, olive oil, red wine vinegar.
        • Salumi della Norcineria con Brustengo di Gubbio*
          Prosciutto and guanciale di Norcia with goat cheese and fried dough. The art of pork curing has always been at the center of Norcia's gastronomic tradition. The term "norcino" (one who specializes in the techniques of processing and maturing of meat) was born in the XII century, almost a thousand years ago. Pork conservation has been practiced in this area since the time of the Sabines (people who inhabited the ancient Italian Peninsula before the founding of Rome).
        • Uovo su Crema di Patate e Tartufo*
          Fried soft egg with truffled potato velouté
        Primi
        • Penne alla Norcina all'Antica*
          Penne pasta with pork sausage, white wine, ricotta, black truffles (not included). The harshness of winter, the difficult agriculture, and the distance from the main routes that connect Umbria with other regions. This isolation has always pushed the local populations to grow, raise, and consume their own products. One example is this pasta that combines locally made sausages, ricotta, and truffles.
        • Ravioli di Pecorino con Crema al Laticelloe Zafferano di Cascia*
          House-made Pecorino cheese ravioli, saffron, buttermilk cream
        • Ciriole alla Ternana*
          Hand-made Umbrian long pasta with tomato sauce, chili, pecorino, parsley, olive oil
        Secondi
        • Grigliata Mista di Carne
          Mixed grill: beef strip loin, pork ribs, lamb chop, Italian sausage, garlic-rosemary roasted potatoes
        • Filetto al Sagrantino su Cicoria Brasata e Polenta di Roveja*
          Pan-seared pork tenderloin with Sagrantino wine, raisins, pine nuts, and traditional Umbrian wild pea polenta. The Umbrian wild pea or roveja, was first cultivated by Neolithic people living on a plain in the Sibillini mountains. It is believed by some researchers to be an ancestor of the common pea. In past centuries, roveja was a staple in the diet of the herders and farmers who lived in the mountains. In ancient Rome, it was used to make "puls" a sort of porridge. Roveja was still consumed in the Middle Ages but was forgotten over time. More recently a few local producers have revived this ancient but rare legume.
        • Fricco all'Eugubina*
          Umbrian stew of chicken, lamb, and rabbit "Gubbio-style" braised in wine, tomato, garlic, rosemary, sage, bay leaf, juniper
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        Details

        Phone: (414) 771-7910

        Address: 7616 W State St, Wauwatosa, WI 53213

        Website: http://www.bartolottaristorante.com

        More Info

        General Info
        Ristorante Bartolotta dal 1993, a Milwaukee original and the flagship restaurant in The Bartolotta Restaurants portfolio welcomes guests with inspired menus based on authentic and traditional Italian dining. The menu at Ristorante Bartolotta dal 1993 invites you to take a culinary journey through regional Italy, from the coast of Sicily to the peaks of the Italian Alps. The menu will alternate, focusing on different regions, and flavors, of the country, every four to six weeks.
        Email
        Services/Products
        Italian restaurant
        Payment method
        master card, visa, carte blanche, discover, travelers checks, all major credit cards, amex, diners club
        Price Range
        $$$
        Other Link

        http://www.bartolottaristorante.com

        Categories
        Italian Restaurants, American Restaurants, Caterers, Restaurants, Steak Houses
        Other Information

        Parking: Street

        Wi-Fi: No

        Bike Parking: Yes

        Attire: Dressy

        Wheelchair Accessible: Yes

        Cuisines: Italian, European, Continental

        Alcohol: Full Bar

        Takes Reservations: Yes

        Outdoor Seating: Yes

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